摘要
以马齿苋、白砂糖为主要原料,采用正交试验对马齿苋果冻加工工艺进行探讨,结果表明:马齿苋保健果冻优化配方为:20%马齿苋汁,0.1%的柠檬酸,13%的白砂糖和1.2%胶凝剂(琼脂∶果胶比为3∶2)。该产品酸甜可口、色香味俱佳,不含香精、色素,且营养丰富。
Using Purslane,sugar as raw materials,the best process conditions for jelly of purslane were discussed by orthogonal tests.The results showed that the optimal formulation of Purslane health jelly： Purslane 20%,citric acid 0.1%,sugar 13%,gelling agent 1.2%（agar∶ pectin was 3∶2）.The product was tasty and color,aroma and taste,without flavor,color,and nutrient-rich.
出处
《食品工业》
北大核心
2011年第1期39-41,共3页
The Food Industry
基金
国家发明专利(ZL2006100615444)
关键词
马齿苋
果冻
工艺条件
Purslane
jelly
technology conditions
